Cheesy Mushroom Crostini

Cheesy Mushroom Crostini



  • 8oz 1/3 less-fat cream cheese, softened

    6oz plain Greek yogurt

    1/2 cup freshly grated parmesan cheese

    2 Tablespoons milk

    1/2 teaspoon seasoned salt (like Lawry's)

    2 Tablespoons butter

    8oz mushrooms, sliced (I used baby portobellos)

    1 small shallot, shopped

    3 cloves garlic, minced

    salt and pepper

    1 can quartered artichoke hearts, roughly chopped

    9oz frozen chopped spinach, thawed then excess water squeezed

    1/2 cup shredded mozzarella cheese

Total Time
25 min


Preheat oven to 375 degrees then spray a 8x8 baking dish (or equivalent sized baking dish) well with nonstick spray and set aside. Add cream cheese, Greek yogurt, milk, seasoned salt, pepper to taste, and parmesan cheese to a large bowl then mix until smooth and set aside. Melt butter in a large, nonstick skillet over medium-high heat then add mushrooms and shallots, season with salt and pepper, and then saute until mushrooms are golden brown and tender, 7-9 minutes. Add garlic then saute until fragrant, 1-2 minutes. Add chopped artichoke hearts and frozen spinach, season with salt and pepper, and then toss until warmed through.

Add mushroom mixture to cream cheese mixture then stir until evenly combined. Taste then add more salt and pepper if necessary. Scoop into prepared baking dish, sprinkle mozzarella cheese on top, and then bake for 15-20 minutes or until cheese is melted and golden brown. Serve with crostini, crudite, or tortilla chips.

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Nutrition Facts

Amount Per Serving
Calories 110 Calories from Fat 60
% Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat
Cholesterol 15mg 5%
Sodium 135mg 6%
Potassium 85mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber less than 1g 2%
Sugars less than 1g
Protein 6g
Vitamin A 2%
Vitamin C 2%
Calcium 10%
Iron 4%


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